Case study: Mustang Sally's Steakhouse Location: Melbourne, Victoria, Australia Background: Mustang Sally's Steakhouse was established in 2010 and quickly gained popularity as one of Melbourne's premier destinations for steak enthusiasts. Located in the heart of the city, the steakhouse offers a blend of traditional Australian culinary arts with modern dining aesthetics. Number of Employees: 80 This includes chefs, servers, managers, bartenders, and ancillary staff. Venue: The steakhouse boasts a spacious dining area, able to accommodate up to 150 guests. The interior is designed with a fusion of rustic and contemporary elements, reflecting the rich heritage of Australian cattle ranches while catering to the modern city dweller's taste. Wooden beams and leather seats complement modern lighting fixtures and a state-of-the-art kitchen. Menu: Mustang Sally's offers a variety of steak cuts, ranging from ribeye to T-bone, all sourced from local farms emphasizing ethical and sustainable practices. Their signature dish, the 'Outback Delight', is a succulent wagyu beef steak seasoned with a blend of native Australian herbs. In addition to steaks, the menu features: Seafood dishes like grilled barramundi and prawn cocktails. Vegetarian options including salads, pastas, and a special vegetable grill. A selection of fine Australian wines, craft beers, and signature cocktails. Functions: Mustang Sally's is not just a dining destination. The steakhouse offers: Private dining rooms for special occasions and corporate events. Monthly wine and dine evenings where guests can sample wines from various Australian vineyards. Steak and grill masterclasses, where guests can learn the art of grilling the perfect steak from the head chef. Live music nights featuring local bands and artists, adding to the vibrant atmosphere. Challenges and Future Outlook: With the increasing demand for plant-based diets and the competition in the steakhouse niche, Mustang Sally's continuously innovates its menu, ensuring a mix of traditional steaks and alternative dishes. The management is also keen on expanding its presence, with plans to open another branch in Sydney by 2025. Scenario: Team Leader Role Your project, the Mustang Sally Steakhouse: You are one of the Events Coordinators for the Mustang Sally Steakhouse. You have a team of four in charge of one work area. The owner of the business has asked you and the rest of the events team to plan a special event for the restaurant for Halloween, which seats 300 people. Issues to address: (a) details regarding how guests will be served (buffet, table service, bar service, etc.) (b) entertainment for the event (c) timing-lunch or dinner? Which day of the week? (d) how the event will be advertised and how guests will be invited (e) the number of guests that will be allowed to attend (f) details on how you will create a unique dining experience for all guests (g) an estimate of the budget for the event. (h) Logistics and supplies (i) Timing of food delivery for large numbers of guests (j) Event sections for teams Team Name What key team objectives for this function. List at least | two (2) What are your team key responsibilities? List at least two (2) Describe your team's tasks List at least two (2) PDF X - BSBXTW... Performance plan Team member 1 Role, responsibilities Key tasks in the team Work goals in the team and going forward. Behaviour requirements in the team Behaviour requirements towards customers Behaviour requirements in the organisation Performance plan Team member 1 Role, responsibilities Key tasks in the team Work goals in the team and going forward. Behaviour requirements in the team Behaviour requirements towards customers Behaviour requirements in the organisation